Eggplant chutney with tamarind and cilantro

Ingredients

• 1 tablespoon of oil paint
• 1 medium eggplant, diced
• 1 tablespoon of salt
• 1 medium onion, finely chopped
• 2 tablespoons of tamarind paste
• 2 to 4 small red chili peppers
• 1-2 green chili peppers, chopped
• 25 g of fresh cilantro leaves, chopped

In a large pan, cook the eggplant with the oil over medium heat. Season with salt and cook until the eggplant is tender, then remove from the heat and let cool.

Place the onion, tamarind paste, red chili peppers, and eggplant in a blender and blend until smooth.

Add the chopped green chili peppers and cilantro, then mix well.

Serve at room temperature, as a side dish with your favorite curry.